You don’t need a fancy-ass and expensive smoker to do a competition beef brisket. Check this out.
Please go to for our BBQ Pit Boys Rubs, Seasonings, T’s, and Gear. We appreciate your support. -BBQ Pit Boys
source
41 Comments
Leave a Reply
You must be logged in to post a comment.
Great video – really glad that I stumbled upon this one – very informative, and now I'm jazzed to try a brisket on our kettle. Thanks, Gentlemen!
I'm speechless
Wow, its been almost a decade since i watched this channel didnt know it was still around. This used to be one of the main food channels on yt. Im back!
Charcoal
GUddam man, looks so good !!!!!!!!. I like you letting it get to about 190 before wrapping it in foil, then wrapping it to rest…… Thanks for that way. I WILL be doing that next brisket.
Bro is 200% american 😂
Glad to see they are still around 🥲
A question from across the pond. How much does a brisket like that cost in America? From a standard supermarket in the UK it would be about $115 not that you can get a slab of beef that big. If you go to a proper butcher you might have to pay double that
Keep it all in the video 🧨
Dude! I am going to check this out because I can't do what y'all do, but Im still trying!😊
My gosh that looks so good! I would like to know roughly how many total hours did it take you to cook that brisket? I heard you say you check it every hour but l want to know the total cooking time please and thank you. Love the knife guys!
Amen brother. Take the time to enjoy our time. I like the snake method. I get 10 hours on my 26" kettle before I gots to add more, if necessary.
Yall got me itching now.
So you don't worry about the stall just go right through?
Good to see you guys are still doin' your thing.
How long was the cook on the kettle for with the brisket?
How do you deal with wood chunks for smoked flavor throughout at least the first half of the cook
I'm eating cup noodles while watching this hahahah 🤣🤣🤣🤣 such a contrast ‼️…. cheers to you 🤟🎶
I am new to using a kettle. Were you using briquettes or how were you maintaining the heat hour after hour
Tasty…
Enjoyed the video
How do I get invited to this BBQ lol
Has it been 18 years? I love my Weber kettle. It beats the hell out of my unreliable, overpriced pellet smoker.
Doesn’t tell how often you refill coals
Because of your videos I've kept rocking my Weber. I do use one of the original welded sns's in mine.
Didn’t remove the silver skin??
Why don't you put a few chunks of smoke wood on those briquettes? Gotta get ya some smoke flavor on those briskets.
Them Connecticut boyz know what they’re doing!
It's just culinary magic!
No, it doesn’t!
Looks good boys I might try one on my kettle bbq love your work Brad from Australia 🇦🇺 🍻🍻👍🏻
Use bacon ham pork as fruit tree or vegetables plant fertilizer
Each one of these boys are a chef in his own.
🍖
Too much binder. Salt pepper garlic is all you need.
Been using my Weber for smoking for the last 14 years. These guys convinced me when I first saw their videos.
4:39 Yuengling Lager in that there re-fridge.
Why y’all messing with us??! You’ve been doing the whole cook on the Weber kettle grill with a copper lid, and then at the end you throw a black lid on top of it. WTF! Lol.
Never take any meat directly from the fridge and onto the heat. Always let it come to room temperature. It will take longer to come to temperature which will make it cook longer and lose a lot of its moisture and flavor
BPB4L
Nice. Question. What's the saus that you put first on the brisket mosterd and …?
The recipe for a perfect brisket on your random/average kettle grill, the soothing voice of our pitmaster dean… This video is simple and perfect